You will not believe how good these decadent, moist paleo chocolate brownies are! They have a hidden vegetable, delicata squash and include no refined sugars. You will want to make this paleo brownie recipe over and over!
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What if I told you that you could have these delicious brownies and that they are grain-free brownies with no refined sugar? Well, this brownie is a new hit in our house!
These are coconut flour brownies with a healthy secret. That’s right; this is one of those recipes that you have to promise not to tell your kids about the hidden vegetables. If you are looking for a healthy brownie recipe, this is definitely it!
I am trying to add more grain-free treats for our family, and this experiment came out really well. I credit the moistness of these paleo chocolate brownies with the delicata squash inside.
Why you need to make this paleo brownie recipe:
Shhhh! Please don’t give my secret away to my kids by telling them squash is in this Paleo brownie recipe! I love to make desserts with winter squash! It is a great way to sneak in some healthy nutrition.
If you want to try, you must make this gluten free pumpkin cheesecake or this gluten free maple ginger butternut squash tart.
My daughter has been on the AIP diet for a year. She just moved home and I found this recipe and made it for her. So yummy! She’s very happy and feels the love. Thank you!
Kathy r., blog comment
Allergen Information:
These moist, delicious squash brownies are grain-free, dairy-free, gluten free, and paleo. If you love chocolate, this recipe is for you.
I roasted a delicata squash I received from our local CSA farm box. I like to choose delicata squash for our weekly box because it is sweet and easy to incorporate into many recipes.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Coconut Flour- This is the main flour in this recipe. You don’t need much since coconut flour absorbs so much liquid.
- Tapioca Starch – You can also use arrowroot starch.
- Cocoa Powder – I like to use Anthony’s brand because they test to verify their powder is gluten free. They make regular cocoa powder and Dutch process cocoa powder. Both taste great in this recipe.
- Coconut Oil – This fat helps keep these brownies fudgy.
- Maple Syrup – I used maple syrup as the main sweetener. You can also use agave.
How to cook delicata squash:
There are a few different ways to cook Delicata squash, including:
- I baked it in the oven, which I did for this recipe.
- Microwaving the squash. To microwave delicata squash, slice the squash in half lengthwise. Scoop out the seeds. Place the squash face down in a microwave-safe dish. Add a little water to the pan—microwave for 8 minutes until soft.
- Grill it! This is a fun way to cook delicata squash to add a slightly smoky flavor. Half and prepare the squash as listed above. Place the squash halves stripes down and grill for 10 minutes.
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Step-By-Step Photos and Directions:
Step 1: Add the dry ingredients to a large mixing bowl and whisk to blend.
Step 2: Add the wet ingredients and mashed squash in a smaller
Step 3: Mix the wet and dry ingredients. Mix into a thickish brownie batter.
📢 Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the batter. If your cake batter is too runny, add more flour, and if it is too thick, add more liquids.
Read Why Gluten-Free Flour Blends Vary to learn more about this.
Step 4: Pour into an 8×8 baking pan sprayed with gluten free baking spray. Bake at 350º F for 25 minutes until done.
This coconut flour brownie recipe is very easy to make. You will want to use an electric mixer to blend the batter to break up the squash and make a smooth paleo brownie batter. You may also want to check out my other delicious gluten free brownie recipes too!
Substitutions and Variations:
There are a few fun ways to change up this paleo chocolate brownie recipe. Here are a few of my favorites:
- Add dark chocolate chips.
- Add dried fruit like cranberries.
- Add nuts. I used walnuts, but pecans or even macadamia nuts would be delicious.
- If you don’t like maple syrup, you can use honey or agave nectar instead.
If you love healthier desserts, you need to try these Gluten Free Black Bean Brownies too!
Frequently Asked Questions:
Coconut flour needs a large amount of liquid as it expands. This recipe uses 3 tablespoons, which is all you need for this recipe.
Fat is what makes your brownies fudgy. The more fat you include in a brownie recipe, the fudgier they will turn out.
These brownies will last up to 4 days in an airtight container or up to 4 months in the freezer.
More Gluten Free Dessert Recipes:
- Gluten Free Healthy Donuts
- Mango Dessert Sushi
- Orange Almond Flour Cake
- Paleo Chocolate Chip Cookies
- Protein Low Carb Keto Brownies.
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Paleo Delicata Squash Brownies
Ingredients
- ½ cup pureed roasted delicata squash * see note
- ⅓ cup coconut oil melted
- 2 large eggs
- 3 tablespoons coconut flour * see note
- ¼ cup tapioca starch * see note
- 1 teaspoon pure vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon xanthan gum
- ½ cup cocoa powder + 2 TBSP
- ⅓ cup maple syrup
- ¼ cup chopped walnuts
- ½ cup chocolate chips
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Instructions
- Preheat the oven to 350º F.
- Spray a 8×8 baking dish with coconut oil, or other nonstick oil.
- In a large bowl, add dry ingredients and whisk to blend.
- In a small bowl, add wet ingredients and squash puree.
- Use a mixer to blend well. (This also helps break up the squash more.)
- Add wet ingredients to the dry ingredients and mix well.
- Pour into baking dish and bake for 20-25 minutes until done in the center.
Notes
- Note if you can’t find delicata squash, you can substitute acorn or butternut squash.
- Coconut flour is unique in the amount of moisture it absorbs. You can’t substitute the same amount of gluten free flour.
- Maple syrup is the main sweetener, but you can also use agave nectar.
- These brownies will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
Wonderful recipe!
I even made substitutions that made me skeptical (flax seed for eggs, cut the syrup in half, used butternut, no xanthan). Definitely keeping this one. The texture was perfect!
Wow, your substitutions sound great. I am so glad to know the flax eggs worked well in this recipe!!
Our daughter had what was probably Covid early summer, 2020; she has some long-haul symptoms and has been on the AIP diet for a year. She just moved home and I found this recipe and made it for her. So yummy! She’s very happy and feels the love. Thank you!
I am so glad she loved them Kathy. I am so sorry to hear she is suffering with Long Covid symptoms. Many are similar to those with POTS and dysautonomia…and it is rough. I hope she gets through this and feels better. I am glad she is home with you.
Thank you, Sandi. We are thrilled to have her home, nine years after she graduated from high school (and five years after college). I know we’ll make these brownies again! Would they work with pumpkin puree or apple sauce in place of the squash? (I know we’ll run out of delicata squash eventually)
Hi Kathy, you can use any puree for these including sweet potato, butternut squash, apple sauce, pumpkin, etc. Enjoy!